Recipe for Tabbouli - from Chef Karbone Da Bone

I made my first Tabbouli Salad this Christmas when I was invited over to Molly's daughter's house in San Bernardino. I was asked to make the tabbouli. I had a rough recipe that I obtained from my sister RoseMary. The rest I did by instinct...

1. Six bundles from fresh parsley. Wash well and cut off the stems. The whole kitchen smelled a fresh, beautiful green smell.....
2. Manually dice parsley into tiny pieces.
3. Dice one tomato into small cubes
4. Dice half large sweet white onion
5. I add some fresh mint leaves
6. Add "bulgur" (crushed dried wheat - available at middle-eastern groceries stores). Not too much, the green color must be prevalent in the salad.
7. Queeze fresh lemon
8. Add virgin olive oil
9. Sprinkle some salt
10. I add "Simac" (middle-eastern tangy spice)
11. Mix and enjoy..........

A perfect tabbouli looks like a decorated christmas tree where green is prevalent, and there are white and red ornaments............. Tabbouli, the Christmas Tree that we ate.......

Everyone loved my first tabbouli, December 25, 2001

Molly, Molly's daughter Kelly, Her husband John, Molly's brother, Molly's sister, her daughter Ananda, Molly's son, and little Conor.

Bon Apetit !

Chef Karbone The Bone